Sweet Potato & Cauliflower Rice Bowl

• 份量: 4 servings
• 活動時間: 40 minutes
• 總時間: 40 minutes

食材

1 medium sweet potato, peeled if desired, sliced 1/4 inch thick

2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided

2 pinches salt plus 1/2 teaspoon, divided

½ teaspoon ground pepper, divided

¼ cup orange juice

2 tablespoons lime juice

½ cup chopped fresh cilantro, divided

3 cloves garlic, minced, divided

½ teaspoon ground cumin

½ teaspoon dried oregano

5 cups cauliflower florets

1 (15 ounce) can black beans, rinsed

1 firm ripe avocado, sliced

½ cup pico de gallo

步驟

Preheat oven to 400 degrees F.

Toss sweet potato in a medium bowl with 2 teaspoons oil, a pinch of salt and 1/4 teaspoon pepper. Transfer to a baking sheet. Roast until tender, 10 to 14 minutes

Meanwhile, combine orange juice, lime juice, 1/4 cup cilantro, 1 minced garlic clove, cumin, oregano and a pinch of salt in a small bowl.

Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until softened, 3 to 5 minutes. Remove from heat and stir in the remaining 1/4 cup cilantro.

To serve, divide the cauliflower among 4 bowls. Top with the sweet potato, black beans, avocado and pico de gallo. Drizzle each portion with the mojo sauce.

營養

• 卡路里: 344 kcal
• 總脂肪: 18 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 鈉: 632 mg
• 總碳水化合物: 39 g
• 膳食纖維: 13 g
• 總糖: 8 g
• 蛋白質: 11 g